Ultimate Royal Indian Feast: Authentic Chicken Korma, Tandoori Naan, And Zeera Rice

There is something deeply regal about a slow-cooked Indian curry. If you are looking to recreate the magic of a Mughlai kitchen in your own home, you’ve come to the right place. Today, we are preparing a full-blown "Shahi" meal: Creamy Chicken Korma, soft Tandoori Naan (made right on your stovetop!), and fragrant, fluffy Zeera Rice.

This combination is the holy trinity of Indian comfort food. Whether you are hosting a dinner party or just want to treat your family to a restaurant-style experience on a Sunday night, this guide has everything you need.

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1. The Star of the Show: Shahi Chicken Korma

Unlike a spicy Tikka Masala, a Chicken Korma is all about subtlety, richness, and aroma. It’s defined by its "danedar" (grainy) texture and a gravy made from fried onions, yogurt, and nuts.

Ingredients

• Chicken: 800g (Curry cut, bone-in for maximum flavor).
• The Base: 3 large onions (thinly sliced and deep-fried until golden brown/Barista).
• The Creaminess: 1 cup thick whisked yogurt and 2 tbsp cashew-almond paste.
• Whole Spices: 2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, and 1-inch cinnamon stick.
• Ground Spices: 1 tbsp Kashmiri red chili powder, 1.5 tbsp coriander powder, ½ tsp turmeric, and salt.
• The Finish: 1 tsp Kewra water (the secret to that "Shaadi wala" aroma) and 2 tbsp Ghee.

Step-by-Step Instructions

1. Prep the Onions: Fry the onions until golden. Once cool, crush them with your hands or pulse them in a grinder without water. This creates the signature grainy texture.
2. Sauté the Spices: Heat ghee and oil in a heavy-bottomed pot. Add whole spices. Once they crackle, add ginger-garlic paste and sauté for a minute.
3. Brown the Chicken: Add the chicken pieces and sauté on high heat until they turn white.
4. The Gravy Base: Lower the heat. Add the whisked yogurt and ground spices. Stir continuously to prevent the yogurt from curdling.
5. Simmer: Add the crushed fried onions and nut paste. Cover and cook on low heat for 20-25 minutes until the chicken is tender and the oil (roghan) floats to the top.
6. The Final Touch: Stir in the Kewra water and a pinch of Garam Masala. Cover and let it rest for 5 minutes.

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2. Homemade Tandoori Naan (No Tandoor Needed!)

You don't need a clay oven to get those beautiful charred bubbles on your bread. An iron tawa is all you need.

Ingredients

• 2 cups All-purpose flour (Maida).
• ¼ cup Yogurt & 1 tsp sugar.
• ½ tsp Baking soda & ½ tsp Salt.
• 2 tbsp Melted butter/ghee.

Instructions

1. The Dough: Mix all ingredients and knead into a soft, smooth dough using warm water. Apply oil and let it rest for 2 hours.
2. The Shape: Roll out an oval shape. Sprinkle some Nigella seeds (Kalonji) and fresh coriander on top.
3. The Stick: Flip the naan and apply water generously on the back side.
4. The Flip: Place the water-side down on a hot iron tawa. Once bubbles appear, flip the tawa directly over the gas flame to char the top.
5. Serve: Brush with loads of garlic butter!

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3. Fragrant Zeera Rice (Cumin Rice)

To soak up that rich Korma gravy, you need rice that is light, fluffy, and aromatic.

1. Soak 2 cups of Basmati rice for 30 minutes.
2. Heat 1 tbsp Ghee in a pot. Add 1.5 tbsp Cumin seeds (Zeera) and let them sizzle.
3. Add the soaked rice and sauté gently for 2 minutes to coat every grain in ghee.
4. Add 3.5 cups of water and salt.
5. Cook on high heat until the water reduces to the level of the rice, then cover with a tight lid and simmer on the lowest heat for 8 minutes.
6. Fluff with a fork—do not stir!